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Mix the wet ingredients in a large mixing bowl. Add the flour and salt to the bowl. Use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size.
Turn the dough out onto your work surface and use a bench scraper to divide the dough into 8 equal pieces, about 78g each. Shape each piece into a ball and cover them with a kitchen towel.
While the dough is resting, preheat a cast iron skillet over medium-high heat for 10-15 minutes.
Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a ⅛" thickness.
Place the rolled dough into the skillet and cook for 2 minutes. Flip the naan over and cook on the second side for 1-2 minutes. Flip the naan one more time and watch for the dough to puff up with air. Once it is full, remove it from the skillet and repeat with the remaining dough.